Cook your tapioca pearls according to package directions. This is the brand that I use, and it only takes about 10 minutes from start to finish (including boiling time)! You’ll only need about 2 heaping tbsp for a single serving. After they are cooked, strain and set aside.

Add the chilled coconut cream to the bowl of a stand mixer. Whip the coconut cream on high speed until thick and creamy, about 2-3 minutes.

Add the matcha powder and powdered sugar. Whip again on medium-low until just combined, scraping down the sides of the bowl as needed.

Put your tapioca balls in the bottom of a tall glass. Pour in your non-dairy milk and ice, if using. Spoon the whipped matcha on top and lightly stir it in. Enjoy!